Can I Substitute Pastry Flour for All Purpose Flourの全体像を詳しく解説してご紹介します。

If you’re halfway through a recipe and realize you only have pastry flour, don't panic. You can fake all-purpose flour by mixing pastry flour with a little cornstarch? No—actually, that’s for cake flour. For this swap, a simpler trick is to add a tablespoon of vital wheat gluten per cup of pastry flour. But who has that lying around? (Not me, judging by my disastrous quarantine sourdough attempts.)

Can I Substitute Pastry Flour For All Purpose Flour | Detroit Chinatown

Honestly, if the recipe calls for all-purpose and you use straight pastry flour, it will still work—just expect a lighter, more fragile result. The crust on your pie might shatter instead of flake. Your muffins will be super soft. Is that a bad thing? Only if you wanted a weaponized rock-hard muffin to throw at a pigeon.

What About the Opposite? All-Purpose for Pastry Flour?

Oh, you wanted to make tender scones but only have all-purpose flour? That’s actually easier to fix. You can substitute all-purpose for pastry flour by simply using a lighter hand when mixing. Overwork it, and you get tough hockey pucks. Underwork it, and you still get a decently tender crumb. The trick is to treat the dough like a suspicious cat—gentle, minimal moves.

Or, you can do what my grandma did: she just used all-purpose and added an extra tablespoon of butter. More fat means less gluten formation, which mimics the tenderness of pastry flour. Grandma was a genius. And probably a little tipsy from the sherry in her cake.